Qdoba's burrito baristas handcraft a catering menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients for a taco, nacho, or burrito bar. Qdoba's culinary crafters craft succulent fillings for burritos, tacos, nachos, and quesadillas, including protein-packing choices, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available. Taste the gooey flavor accents of the signature queso sauce, a three-cheese blend with roasted poblanos, tomatoes, and jalapeños, the pinto or black beans simmered in cumin and onion, or the creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Tortilla chips with salsa bar and desserts complete each catered event, and customers can opt for burrito-boxed lunches and any add-ons.
Zócalo Mexican Grill & Tequilería pulls its recipes from four different regions in Mexico, each with its own distinctive flavors and flairs—from the smoked meats of the Yucatán to the rich, chocolaty mole of the Puebla to the tangy seafood of the Veracruz and the inventive salsas of the Baja. Skilled cooks place innovative spins on traditional regional dishes, layering quesadillas with goat cheese, seasoning carnitas tortas in chipotle-barbecue sauce, and folding beer-battered fish into tacos.
Out in the dining room, bartenders mix margaritas beneath shelves of dozens of glimmering tequila bottles. They pair shots of premium Agave Loco, Dos Lunas, and Espolón tequilas with lime and a serving of spicy, citrusy sangrita. Ornate copper lanterns hang from the ceiling, casting a muted, twilight-like glow on tabletops and booths. A spiraling staircase leads down to the lower dining area, bordered by ornate metal railings. Colorful towers of light illuminate the outdoor patio, ideal for people watching or pointing out constellations to your date in a loud and impressive voice so everyone else can hear.
In 1981, Luchita Galindo and her son Jorge began Luchita's, a humble family endeavor that focuses on fresh, authentic dishes. Over the course of 30 years, the Galindo family has continued to grow along with their restaurant, which began as a 24-seat eatery and currently occupies three locations throughout the Cleveland area.
Luchita's chefs work to maintain the family's vision while constantly seeking out new flavors to add to the menu. Their specialties include authentically prepared meats and seafood, such as shredded chicken simmered in a smoky sauce (tinga de pollo), tender strips of marinated steak (carne asada), and shrimp sautéed with potatoes, cactus, and poblano peppers (camarones borrachos). Chef Galindo also concocts vegetarian-friendly entrees, such as cheesy chiles rellenos, and tinkers with new recipes until—like a klutz unleashed on the stage of an awards show—he stumbles on a winner.
Behind a glass partition, cooks at El Guero decorate tortillas, bowls of rice, and salads with barbacoa, carnitas, and other meats according to each customer's instructions. Scoops of black beans, shredded cheese, corn, and red chili sauce transform mild-mannered tortillas into hearty burritos right before the eyes of their future owners. Crispy corn or sweet potato chips deliver sides of fresh guacamole and pico de gallo to round out meals. Inside the dining area, bright orange and green walls complement the abstract paintings and glass artwork, warming up the industrial style exposed ductwork, cement floors, stainless steel fixtures, and conveyer belts made entirely of soft taco shells.
A colorful mural of a lakeside beach stretches across Casita del Lago's dining room?a nod to the restaurant's name, which translates to "little house by the lake." Soft hanging lanterns and a crackling fireplace bathe the room in light, illuminating the colorful glazed pottery that lines the walls. In the kitchen, chefs chop fresh ingredients for the homemade salsa that glazes over traditional dishes, as saucepans simmer with their signature mole sauce. Behind a sprawling bar, bartenders dole out pitchers of fruity margaritas, savory sangria, and bottles of imported Mexican beer. Outside, tabletops speckle their outdoor patio and bar, where guests can bask beneath the sunlight.
The chefs at Tres Potrillos are perfectly in tune with the dozens of Mexican dishes that have been enjoyed for generations. They pile pork, shrimp, and chorizo into big and extrabig burritos, top enchiladas with fresh green tomatillo sauce, and craft specialty tacos with wheat tortillas and avocado-cilantro sauce made in-house. If you're in the mood for steak, they've got it cooked with Jalisco-style sauce, grilled up with chicken, or buried in shrimp and melted cheese. To wash down feasts and to help you break the ice with all those balloon animals that show up for Kids Night Thursdays, the bartenders hand out daiquiris, sangria, margaritas, and Coronas.